I am wondering the same thing as lori-- when I tried to print a copy and paste of the Substitutions chart onto word pad, the result was impossible to read, as it squashed it all together in one very long, very SKINNY column!

I highlighted enought to print on one page..example: from the beginning down to Cream(half and half) & printed that page. Then I went back to Cream(heavy) & highlighted to Lemon Grass & printed that page, Lemon juice to Shortening, printed that & then Sour Cream to Yogurt. I tried it by just highlighting the whole thing, but part of one section was on another page & I wasn't getting the whole section. It's a little bit of work but it worked better for me.

vegcook

Aug. 3, 2009 6:03 pm

This is awesome. Thank you so much for this. I think I will put this on my fridge.

Tp print, open up "Microsoft Works Word Processor" - (Create Documents) Then click "Edit" an choose "Paste special". Choose either "Unformatted Text" or "Unforamted Unicode" and it pastes pefectly with only 3 pages to print! :) HTH.

T0 print, open up "Microsoft Works Word Processor" - (Create Documents) Then click "Edit" and choose "Paste special". Choose either "Unformatted Text" or "Unformatted Unicode" and it pastes pefectly with only 3 pages to print! :) HTH.

Audrey's recipees

Aug. 4, 2009 2:55 pm

Recipe calls for juice of 10 limes. I have a jar of lime juice I would like to use instead. How much lime juice will equal juice of 10 limes?

emaranville

Aug. 8, 2009 7:45 pm

I have a recipe that calls for yogurt. I know that I can sub it for 1tbls+milk, but the result is supposed to be a sauce. Won't it come out thinner with the milk? Can I add something to make it thicker??

You can avoid all this trial and error and table problems by bookmarking the page for later.
If you use Firefox,(browser)you can get an addon called 'PDF Download', and when you click on the PDF icon it will download the page as a PDF file.
Now this is not 100% perfect, nor will it work on every single page, and sometimes the site working this can be overloaded - just try later. I use it all the time, and probably 4-5 times a week.
Something like this chart page I will print from the PDF created, and keep the result in a loose-leaf notebook with sheet protectors. Keep it handy in the kitchen.
Oh yes, you will need to rename your downloaded file to a name more to your liking.

debj

Aug. 11, 2009 1:15 pm

To print: just highlight the area you want (left click at the beginning and hold and scroll down to end). Go to "File", "Print...", select print "Selection", then hit "print" button. All you get is the area you want.

evo.smith

Sep. 2, 2009 10:17 am

it tells you how to substitite baking soda for baking powder, but not the other way around? Is it just the same but reversed? That's the one thing I was reading this article for... bummer.

olga

Sep. 3, 2009 10:22 am

Thank you for helping me with the milk and egg allergy that my grandson has I see good recipies and also this list will help . OLga

kurt2815

Sep. 24, 2009 5:56 am

Copy the table, open Excel, click on Edit->Paste Special->Unicode Text. This will put your list in three columns just like here.

cathy

Sep. 24, 2009 7:08 am

mine printed fine-and the list is great for someone who doesn't drink and is trying to get rid of fats and cholesterol in their diets-WE want to live longer!!!

While some of these substitutes may seem "hokey" to an experienced cook, I can see that this would be very helpful to a new cook. There is a lot of science to cooking and when you are just learning you lack the knowledge/experience to have the "common sense". The operative word here was "COMMON" substitutes. I am sure my DIL, who is just learning to cook, will find this very helpful. I would consider myself a very experienced cook with extensive knowledge from basics to gourmet and almost 50 years experience, yet I found some interesting ones on here. Thanks allrecipe.com for your continued efforts to meet the needs of ALL cooks. I have already copied and printed this out for my DIL.

I'm so glad to find such an indept list of substitutions. Thanks
I just did a copy / paste and put list onto Word document. I was able to save this just like every other document that I've cut and pasted... very easy.

Angie

Oct. 5, 2009 3:22 pm

If you have Excel and you choose "paste special" and "unicode text" it will come up in columns.

I don't think this cake flour substitution will work as well as one I actually used. It is one part corn starch to seven parts all-purpose flour. You can convert to ounces to make it easier. I made the best yellow cake ever with this cake flour substitute.

Hey buddies, it wasnt so difficult in copying and pasting the table. Open a new word doc and just select the table and copy n paste it to the doc and take a print.
reply to one comment: substitute for cake flour - for every 8 ozs. of all purpose flour mix 1 tspn of b.powder.

Beverly

Nov. 5, 2009 9:51 am

How can we print the list of substitutions?

tsatsawassanana

Nov. 5, 2009 2:26 pm

How can I copy this list and others you have sent on line in my email.
Thank You
Barbara

Linda

Nov. 5, 2009 3:14 pm

I just highlighted the entire list and file-print-selection. Worked perfectly.

agarrison

Nov. 6, 2009 7:31 am

i need a substitution for baking soda...i have baking powder...

beardinkum

Nov. 14, 2009 5:36 am

I usually use suet to make my Christmas puddings but I think it is time to look for a healthier option. Any idea how much butter or margarine I would use in stead of chopped suet (which is VERY hard to find now)?

LISAMAY

Nov. 14, 2009 4:19 pm

Is there a substitution for sherry?

aubreybx

Nov. 18, 2009 6:44 am

The problem people are having copying and pasting is that if you only highlight the table then it doesn't copy. If you highlight the word comments (or any little bit before and/or after the table then it does copy into word as a table. Then you can just delete the extra stuff. It will also copy into excel that way but then you have to play with the formatting more than word.

leslieg

Dec. 8, 2009 8:04 pm

People, we make things way too complicated...Go to "File", "Print Preview" and make any size adjustments you want. Mine I wanted 100%. Click "print" choose only the pages you want to print. Mine at 100% was only pages 1-5 because I did not wish to print out any of the compliments.
Turned out beautiful to put in my notebook.

beardinkim, use the suet---after all how often do you make Christmas puddin? Once a year isn't going to hurt anyone! If you insist, I would begin with equal amounts or a little less.

Rev. Micheala

Dec. 14, 2009 10:58 am

TO:Rosemary1945 yes you may use vanilla for vanilla bean. You will just not have the pod bean seeds that the bean produces to use. For each pod descibed in recipe substitute two teasps vanilla.contact me at micheala79@hotmail.com I have substitution papmplet I sell for very cheap just s & h

Rev. Micheala

Dec. 14, 2009 11:04 am

you can also go to to my website at signatureclergyandweddingservices.com I can answer most questions for weddings, anniversarys,have culinary background to assist those questions

Georgia

Dec. 22, 2009 9:56 pm

I need a substitution for baking soda. I have begun my batch of cookies and have discovered that I don't have any baking soda!

It's late and I substituted Baking Soda for Baking Powder how will that affect my cookies?

Georgette

Dec. 24, 2009 5:30 am

Is there a sbustitute for confectioners' sugar?

carl boustead

Dec. 25, 2009 9:46 am

The person that asked the question wanted to know how much lime juice equals one lime. The average size lime has about 7 tablespoons of juice. How I found this out is I bought more limes when I had some by mistake. I froze the limes in ice trays. When I did this I measured the juice.

Want to Save This Article to Your Recipe Box?
It's easy! First, copy the article's web address (Url). Then click My Recipe Box at the top right corner of this page. Click Weblink at the top of your Recipe List and paste the Url in the space provided. (Note: If you get a "Sorry...broken link" message, ignore it! Enter a Weblink Title, click Preview, then Save Weblink. Done!)

click file at the top of the page, click print preview, mine showed that i needed the first six of twelve pages... go to print under the file heading and print pages one to six

Suzanne

Apr. 21, 2010 12:10 pm

I needed buttermilk substitute....checked Allrecipes and there it was. This chart is so helpful! Thank-You!

pickbet

Apr. 22, 2010 5:09 am

If the format changes when you copy to your word program try this: highlight and copy to your email and then either print it or save in a folder. That's what I do with the recipes and I can add review notes as well.

Cammie in Charleston

May 2, 2010 2:36 pm

Has anyone substituted Applesauce for butter in baked recipes? I've done it with oil but never butter. Anyone?

saucyT

May 6, 2010 3:10 pm

you can just hit contol and the letter P at the same time to pop up the print menu. This is easiest but the comments print as well. Scrap paper anyone?

Tripta

May 7, 2010 4:04 am

This a great list to keep with you when things are not available easily!

robbyn

May 11, 2010 9:25 am

is there really no substitute for baking SODA. ANYONE? HELP PLZ

Cathy

May 15, 2010 8:56 am

I found a way to copy (at least the link) to my recipe box. I copied this from another area of allrecipes.com: First, copy the article's web address (Url). Then click My Recipe Box at the top right corner of this page. Click Weblink at the top of your Recipe List and paste the Url in the space provided. (Note: If you get a "Sorry...broken link" message, ignore it! Enter a Weblink Title, click Preview, then Save Weblink. Done!) I hpe it helps!

Marilyn

May 22, 2010 7:54 pm

I opened an email and addressed it to myself. Then, high lighted the substitution list and drug it onto my email and sent it. I could copy it from my email.

I want to make Baba Ghanoush and it calls for Tahini. I can't get that anywhere. What can I substitute with? HELP

wood7

Jun. 29, 2010 6:46 am

I know some people said they were having problems "printing" this off, but if you'd like to save it online, you can go to "my recipe box" after copying the html address for this site: http://allrecipes.com//HowTo/common-ingredient-substitutions/Detail.aspx
THEN, after copying, paste it into the "add a weblink" tab in your recipe box categories. And voila! Hope this helps somebody!

LRKO

Jul. 31, 2010 1:12 am

From About.com: Chemistry
triple the amount of baking powder to equal the amount of baking soda. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.

Hi highlighted all and then printed the selection. Ctrl P (for print, select selection). It comes out in tiny print but it works (4 pages). Oh and thank you - this is great! I'll hand these out to students.
^_^

I'd like to use baking powder instead of baking soda in a muffin recipe - can I just use the same amount? Is there an article anywhere that explains how these ingredients actually work, so a person could know when it's ok to make changes and when it isn't?

the baking soda vs baking powder question has a LOT to do with the other ingredients in the recipe. the substitutions can affect taste and texture because of the chemistry. when you alter a recipe you have to maintain the acid/alkaline balance, but if an emergency substitution must be made, just be prepared to try again! :) someone above mentioned about.com, that was the best info. here's the link: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

applesauce can be used in cake mixes or quickbreads in place of oil to make it moist. butter can play a variety of roles in baking. for muffins, etc. where you mix the "wet" and "dry" separately, then stir just until combined, it will probably work for you. if the recipe says to "cream" together with the sugar, or its a major flavor component it would be best to use butter.

emma79

Sep. 27, 2010 11:46 am

Am wanting to use suet for carrot pudding instead of shortning. Is the substitution equal

frederica

Sep. 28, 2010 12:36 pm

I don't have celery salt is there any
substitute for it.

Nyse0920

Sep. 30, 2010 2:58 pm

Help. I need to substituteue soy milk for sour milk in a cookie recipe. will I put vineagar to sour soy milk and should I use brown sugar measurement as given in the recipe, I believe soy milk is sweet in itself

if a recipe calls for whole milk can I not use 2% milk instead? some of the substitutions above list water and juice but won't 2% taste better?

chamorrita

Jan. 17, 2011 6:43 am

Hey ladies, to print out the substitution list look at Shoo-Fly-Shoo's comments to help you. If you are using a Mac computer, copy the entire format table list of the Substitution Guide. (1) Open Pages or Text Edit (word processing software). (2) Select New Blank Document. (3) Go to Edit and select Paste or right-click, select Paste or do "Command" V.

silverlady1

Jan. 27, 2011 3:42 pm

how could I convert regular oven recipes to microwave times and temps?

Making sour milk with dairy alternative (soy milk or rice milk): I have tried doing this but the alternatives really don't 'sour' the way milk does. It isn't just the flavour of the lemon or vinegar, it is actually changing the milk, which is why you have to leave it sit for 5 minutes.
I bake cookies with applesauce (sub for butter) where the butter was supposed to be creamed with the sugar. I only substitute 50% of the butter, and that seems to work. So: cream the sugar with half the butter, then add the applesauce once it's creamed.

Annie

Feb. 25, 2011 12:58 am

Hey all, Lori what a well thought out list I can't thank you enough. For the rest, me included, copy and drag ( like a newspaper article) or anything else you only want part of and paste, into excel (a suggestion) or even a basic wordpad doc, then print. If you have problems I may be able to convert for use by all. Buy please try first. We all need this list!

Anita

Feb. 25, 2011 7:57 am

Want to print only Substitutions? Stand by your printer and when they're printed, press 'Cancel' on your printer. I got 4 pages.

Hey guys. I made a PDF of a chart for my own purposes & thought I would share since there seemed to be issues formatting this. I added hole punch guides & got it to two pages because if you are anything like me, your recipe binder is big enough. I printed it back to back so it is one nice page.
I added the cake flour change mentioned but will NOT be further updating this.&#13;&#10;&#13;&#10;http://www.naturalcharm.com/links/Common-Ingredient-Substitutions.pdf

BMORRELL

Mar. 8, 2011 3:51 pm

Julie P,
Thank you so much for making the pdf file and posting the link. I've decided to start cooking and this sure will come in handy.
Thanks to All recipes for posting it.

Never mind, your Light Substitutions article explained to cut and paste into the weblink in the recipe box... just wish it had of explained to find that link under the 'options' tab in the recipe box.

javancookie

Mar. 18, 2011 3:58 pm

I need to substitute active dry yeast fro fresh cake yeast in a "biga" (starter) for a bread recipe. Allrecipe has the conversion of a cake of yeast = 2 1/2 tsp dry yeast, but doesn't state how much a "cake" weighs. Any help out there?

starnici

Apr. 6, 2011 9:05 am

Try copying and pasting into Microsoft Word...then adjust the font and font size so it will be readable when you print it

I didn't read all the comments but if one doesn't want to copy and paste to print this, then select everything you want printed and print via your printer. You should have a "print selection or selected" option when printing.
I would be brilliant if AllRecipes did provide a print option like they do their reicpes.
Thank you AllRecipes for posting this.

margaret

May 3, 2011 9:36 am

I need to have a substitute ingredient for PEANUT BUTTER in no-bake cookies because of a nut allergy. Please send suggestions

margaret,
in the health food stores I have seen soy "nut" butter to use as peanut butter. It is comprised of roasted soy beans turned into a butter and it is for those with nut, dairy, and gluten allergies. It comes in the same type jar and has different flavors like honey, chocolate,and unsweetened. It is all natural and often organic, so it is expensive. This is commonly used for those who can never have PB and it is referred to as the PB substitute. I have never tasted myself though. (They even have soy "coffee" beans that you roast to make a beverage similar to coffee.) There is a website where you can read about it: www.soynutbutter.com but you wouldn't have to order it if you have a nearby natural food store that carries it. Hope it helps and let me know if you tried it.

This is a great list! Even though I'm an experienced cook and professional baker, I know that it never hurts to have new ideas and reminders. Can't wait to print out two copies and take one to work, keep one at home! Thanx Allrecipes!

Rhonda

Jun. 18, 2011 1:46 pm

same question as Lori, how can I print a copy?

Mark&Brook

Jun. 19, 2011 8:14 am

It was a pretty easy Copy & Paste into Microsoft Word. Comes out to about three pages.

pussycat

Jun. 22, 2011 8:56 am

I cut and paste recipes all the time because I like a larger font size. For this table I highlighted from the title "Common...." to the end of the table. I click "copy" on my AOL toolbar. Then I open a blank email page and just click "paste." I printed 5 perfect pages of this chart.

I did the same thing as Pussycat.
I just copy and pasted it into an e-mail and sent it to myself, and then printed it.

Cathy Zhu

Jul. 7, 2011 7:27 am

This was great! I definitely learned a few more tricks. I actually work for a health and fitness site and we just featured a great "80 Healthy Recipe Substitutions" article. It has some healthier, delicious substitutions so check it out if you're interested! http://www.greatist.com/health/healthy-recipe-substitutions/&#13;&#10;&#13;&#10;-Cathy&#13;&#10;www.greatist.com

Highlight the entire box.....right click and press Copy.....go into microsoft word and right click.....press paste and then print :)

vlcollins

Sep. 7, 2011 4:16 pm

Can someone tell me how to convert dried fruit to fresh fruit. I am making scones and the recipe calls for dried. How do I adjust the dry ingredients to compensate the moisture in in the fresh fruit? I will be using Blueberry's. Let me know.

kissthecook14

Sep. 8, 2011 11:43 am

A couple things #1 I hate mustard, the only mustard I have ever remotely liked was a creole mustard, but I found a spot on the web at one point that said instead of mustard (condiment form) you can try using horseradish sauce. The only mustard I have ever liked was a creole mustard but I have no clue what that was the case. For mustard seed I just found a note for wasabi powder.
I personally don't like blue cheese or feta so when I saw someone asking about that I looked that up. For salads specifically I have read either a goat cheese or feta. When used in a cooking recipe I have read that brie has the same melting characteristics.
The have read a reason that potato starch is used in recipes is that it is gluten free and it is an acceptable ingredient during the Jewish Holiday Passover. Recommended substitutions I have read are cornstarch, arrowroot, tapioca starch, or matzo.
Instead of peach chutney in a recipe you can use bbq sauce (guesing a honey or maple bbq that is

kissthecook14

Sep. 8, 2011 11:46 am

And wow I didn't realize that would run altogether! Does anyone know if href code works in comments? or I don't know the other...bracket [ link ] only without the spaces?

kissthecook14

Sep. 8, 2011 11:50 am

Okay breaking that big mess down so it's easier to read. I hate mustard, the only mustard I have ever remotely liked was a creole mustard, but I found a spot on the web at one point that said instead of mustard (condiment form) you can try using horseradish sauce. The only mustard I have ever liked was a creole mustard but I have no clue what that was the case. For mustard seed I just found a note for wasabi powder.

kissthecook14

Sep. 8, 2011 11:50 am

I personally don't like blue cheese or feta so when I saw someone asking about that I looked that up. For salads specifically I have read either a goat cheese or feta. When used in a cooking recipe I have read that brie has the same melting characteristics.

kissthecook14

Sep. 8, 2011 11:51 am

The have read a reason that potato starch is used in recipes is that it is gluten free and it is an acceptable ingredient during the Jewish Holiday Passover. Recommended substitutions I have read are cornstarch, arrowroot, tapioca starch, or matzo. http://chowhound.chow.com/topics/344233

kissthecook14

Sep. 8, 2011 11:52 am

Instead of peach chutney in a recipe you can use bbq sauce (guesing a honey or maple bbq that is more on the sweet side), sweet and sour sauce (I love Kraft Sweet and Sour sauce which is a lot like Duck Sauce that I have only ever seen in the packets from a Chinese Restaurant), or a hot and sour sauce.

Rosanne as far as im concerned yes but you may have to cook it longer and add more flavor so it tastes like it should and not like flour

Missy

Nov. 13, 2011 9:16 am

I was able to print this by copying it and pasting it into Microsoft word. Then print it out or just save it on your computer.

nicole82

Nov. 18, 2011 6:39 am

I believe the onion substitute is wrong! This lists says to use 1/4 CUP onion powder in place of 1 cup fresh chopped onion. Using 1/4 cup of dried minced onion is accurate, but when using onion powder the ratio is much less! Only use 1 tbsp for every 1 cup of fresh chopped onion. I learned this the hard way! In a recipe that called for 2 cups fresh onion, I used 1/2 cup onin powder and it was way over powering!

Come on, if I don't have bread flour, am I really going to have wheat gluten on hand?

Lori

Nov. 22, 2011 1:44 pm

Can I use cajun seasoning in place of cyan pepper?do I use the same amount called for.

ltgalleg

Nov. 23, 2011 3:32 am

I live in Germany and I can't find any Cream of Mushroom (or any cream of) soup here. Can I substitute a package of dry soup or what other substitues are available? I am making a Green Bean Casserole for Thanksgiving.

80schick

Nov. 27, 2011 5:06 pm

Awesome! I really needed something like this...Perfect!

rjakjr

Dec. 4, 2011 6:27 pm

About the vegetable oil substitutes... I just made cupcakes and realized I was out of vegetable oil after already mixing ingredients so I saw up on the list about "fruit puree or apple sauce". I didn't have either so I used Ocean Spray Cranberry Juice, they turned out perfect... no cranberry taste but very good and moist for cupcakes. (When I used vegetable oil before they tasted dry compared to the cranberry juice substitution.)

Sandy

Dec. 5, 2011 3:18 pm

When a recipe calls for white wine, can you use cooking white wine?

Mae L.

Dec. 10, 2011 3:43 pm

How do I substitute regular salt for kosher salt in a recipe?

Bonnie

Dec. 19, 2011 7:16 am

To copy the substitution list, just go to file on the upper left of screen, go to print preview to check it out and do pages 1-4 and you should be all set

precious

Dec. 23, 2011 12:32 pm

Thanks Bonnie! That worked great!

superpower

Dec. 27, 2011 6:34 am

Hi! Thanks for the great information you havr provided! You have touched on crucuial points! data recovery

open your office progran on word doccument highlight i page worth click on edit and copy, go to your word doc and click paste and print then repeet

Joanne Algiene

Jan. 13, 2012 6:17 pm

Start at the top of the document and right click your mouse and hold it down. Drag it all the way to down to hilight the complete table. At the end of the table hit the CTRl C (copies) Open up MSWord place your cursor and hit the CTRL V key to paste and you won't have to make any adjustments.

daffyduck452

Jan. 13, 2012 11:46 pm

Why can we not save this like you save in your recipe box? Like BH&G's website. That would be great

I would very much like to see a PRINTABLE chart here. Can someone make that happen??

Lynette Miller

Jan. 22, 2012 1:09 pm

I have a printable copy. Contact me at lmiller106@columbus.rr.com with Substitutions in the subject line

bright

Jan. 24, 2012 1:04 pm

I have two questions, I would appreciate answers to:
1.- how to substitute "cream of tartar" or/ is it necessary for a cookie recipe...
2.- Can granulated sugar replace powder sugar???
and finally, how to make cookies "soft", I have a problem with hard cookies....
thank you so very much.

bright

Jan. 24, 2012 1:06 pm

How long can you keep eggs in the fridge? how many weeks is safe? also, how can you tell if a uncooked egg is still fresh...
thanks again.

Jenbezdougherty

Feb. 4, 2012 1:38 am

Bright-
I have kept eggs in the fridge for months and have never found one to go bad. Eggs are one item I don't worry about going bad. I have heard you can freeze them by cracking into an ice cube tray or other small dish and then storing the frozen eggs in a bag or other container.

Dining with Donna

Feb. 13, 2012 7:34 am

I love your list! I just printed it out for future reference. My one question was "Is one Leek equal to one Onion". I got my answer and I thank you!

amberly

Mar. 2, 2012 2:18 pm

The recipe Iam doing calls for zest from one lemon+ the juice. I have dry zest and bottled juice. How much of each do I use to equal the one lemon.

pompeiiable

Mar. 8, 2012 8:55 am

HOLLY TOLEDO. IF THEY, THEY HAD EDITED THIS FOR THE GENERAL PUBLIC IT WOULD HAVE BEEN COPYABLE FOR MOST OF YOU....
NOW THEY ARE MAKING YOU TAKE A CLASS IN WORD JUST TO GET INFO ON THIER SITE. DO YOU WANT TO UPGRADE FOR THAT???? HELLO ADMIN....
PLEASE GO TO START. CLICK MICROSOFT OFFICE. SCROLL DOWN TO MICROSOFT WORD. CLICK IT. A BLUE PAGE WILL OPEN UP NOW LOOK AT IT AND DO YOU SEE THE PASTE ICON IN THE UPPER TOP LEFT PORTION OF THE PAGE? IT HAS A CLIPBOARD AND A PAGE WITH LINES ON IT NEXT TO SCISSORS AND A PAINT BRUSH. CLICK THE ON THE CLIPBOARD. WATCH YOUR PAGE FILL WITH THE TEMPLATE THAT YOU COPIED... NO NEED FOR YOU TO RIGHT CLICK. IT WILL COPY JUST LIKE HERE. THEN GO UP TOP TO THE LITTLE ICON AT VERY TOP LEFT CORNER OF PAGE. SEE THE LITTLE ICON THAT LOOKS LIKE A 3.5 FLOPPY DISK? CLICK IT AND A SAVE AS DIALOG WILL COME UP.. SAVE YOUR FILE... TYPE WHAT YOU WANT WITHOUT CERTAIN CARACTERS THAT ARE USED BY THE OS... IT WILL NOT LET YOU USE CERTAIN CARACTERS THAT THE OS USES LIKE

pompeiiable

Mar. 8, 2012 9:00 am

Sorry, Might have reacted with bad favor above. But, the format should be for the general public not the MS Office typist...
And to think I came to this siter for a sweet bread recipe!

copy and paste to Excel also; if you have it; it separates the table into the proper columns

field78

Mar. 15, 2012 4:30 am

this is such a awesome list thanks so much because so often I start making something not realizing half way through that I dont have all the ingredients (usually happens with eggs when I'm on vacation in my log cabin :) so this is really awesome thanks a lot.

Anita P

Mar. 15, 2012 5:41 am

An easy way to copy and paste. Open your e mail for new message and paste on it. You can easily copy and paste to whatever you use for documents you save.

I had NO problem just hitting print preview and the list was in the center of the page and was only 4 pages long. the fist page had the 2 taco videos down to "related tips and advice and then was blank for the next three pages, and the right side only showed about 1/2 inch of the adds on page 1 & 2. I have a fairly new computor with Windows 7 and the newest versions of Java and Adobe, but I didn't have to do anything but hit print.

rt

Mar. 15, 2012 7:14 am

Question: How Do I Substitute Between Baking Powder and Baking Soda?
Baking powder and baking soda both are leavening agents, which means they help baked goods to rise. They are not the same chemical, but you can substitute one for another in recipes. Here's how.
Answer: Using Baking Powder Instead of Baking Soda
You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn't necessarily bad.
Ideally, triple the amount of baking powder to equal the amount of baking soda. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
What I do is compromise... I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tsp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).
Making Baking Powder
You need baking soda and cream of tartar to make baking pow

avrilb

Mar. 15, 2012 9:59 am

Cilantro! Hate it! Any substitutions?

Minerva0721

Mar. 15, 2012 1:42 pm

Thank you for the list. I did a copy/paste to Excel, changed the fonts and then I printed it (4 pages).

KATSHE

Mar. 16, 2012 9:54 am

Hey Allrecipes, how about adding a section to the Recipe Box where we can save reference pages like this, along with videos? Is that doable?
You are tops!!!

CR Mason

Mar. 21, 2012 6:20 pm

How do we print this?

sandra

Mar. 22, 2012 4:59 am

If my recipe calls for fruit cocktail but I just realized I have non handy, what could I substitute for that? Thank you!

sandra

Mar. 22, 2012 5:00 am

I meant none..lol

karay08

Mar. 23, 2012 2:49 pm

You can copy to a word document. But use the paste special under the Edit heading. click on the HTML Format to get in table format and then print.

DCDenise

Mar. 27, 2012 7:30 am

karay08 method of printing was the easiest of all the others mentioned. I was able to get it to 3 pages. Thanks!!

Trish

Apr. 1, 2012 7:05 am

I pasted it into Excel and it worked just fine, already put everything in columns.

This is a great article to help me use what i have on hand instead of running to the grocery store for one item. Thanks AllRecipes!

mausinator

Apr. 22, 2012 6:40 am

I know it's late but for those in Germany who need a sub for canned creamed soups out here. Just buy the Knorr or Maggie Meisterklasse creamed soups & add a quarter less water. Cook like it says on the package & let simmer until it's as thick as you want it. I've been here for over 11 years & it hasn't failed me yet!

I found an old recipe from my Grandmother for a 3 layer coconut cake with cream cheese frosting. The recipe calls for a 3 oz. can flaked coconut. I am having trouble locatiing this item in the stores. is this item No longer available? What is the substitution? Thank you

This is such a handy thing to have on hand in the kitchen! Excellent resource. Thank you!!!

nicolegray75

May 26, 2012 7:54 pm

to print, right click on the page and select print, but be careful not to print all 60 od pages. :)

Sircodex87

May 30, 2012 10:25 pm

I love this list... since I am working on a budget in a new apartment I am always needing to sub stuff when I am cooking and baking and this will just help out rather then me go and Google every time I need a ingredient sub...

hferber48

Jun. 28, 2012 10:06 am

Open this page in Google's Chrome browser. Click on print under the wrench on the right. It will then show a preview of the page as 26 pages. Below the "All" button is another blank which allows a range of pages. Use the range 1-3 and the chart will print. Hope this helps.

10iss

Jul. 14, 2012 4:59 am

I wanted to print it too, but discovered using a screen shot works fabulously!!!!
On the Mac, hold down command, shift, and 4 - set the bullet over the chart and click. You can then open it and print it out!! It prints out in 5 pages. Sorry, do not know the commands for pc.

Patches1966

Aug. 11, 2012 4:03 pm

My question on the other page was can shortening be used the same way vegetable oil can. Do you use the same portions. As to make chewy toll house cookies it says use a cup of Cisco lard well my husband didn't know what lard was so he bought shortening. And I'm in a crunch and have to bake cookies for a party

gail38

Aug. 19, 2012 12:41 pm

I just put the URL in my favorites then I can draw it up anytime on the computer.Couldnt figure out how to print it out.This works fine for me.

I love this. I am 1/4 of the way into a very involved banana bread recipe and discovered I'm short one egg. Since I'm making banana bread, and have a mountain of bananas to use up, this substitution is really handy! I sure hope it works!

For all of you who want to copy and paste, highlight and copy as you would any document, however, DO NOT paste with the "A". when looking at your paste options use the one on the far left side, it says "keep source formating" this will keep the table just as you see it.
Good Luck

Copy and paste to Microsoft Word then reset your margins if necessary: Begin by placing mouse cursor in front of "Ingredient" in the document above. Then drag your mounse to the very last word "milk" in the desired area.All texts should be highlighted in blue. Hold down ctrl button on your keyboard and press the letter C (for copy). Open Microsoft Word. Place your mouse inside the margins of your newly opened word doc and press ctrl V (for paste). This worked for me. Good luck.

I found this recipe for cream soup substitutes online along time ago, dont remember where but it is delicious and works great.
Cream Soup Substitute
Ingredients:
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth(I made broth using bullion powder)
1/2 cup low-fat or fat free milk
salt and pepper to taste
Preparation:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed.
Use in casseroles in place of condensed cream soups.
This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.

Janice

Nov. 13, 2012 6:18 am

Nice list, very helpful. For those of you trying to cut & paste, try changing the format(save as) I used "open office" & it copied it perfectly

Wanda

Dec. 6, 2012 10:41 am

Save a tree and mark this file or add it to your bookmark bar for the next time you need it.

susie

Dec. 10, 2012 8:35 am

With 2 grandsons settiing up their own households this is a site that I want them to know about. It is GREAT!

lisaann

Dec. 14, 2012 7:10 am

To print, highlight the box from top to bottom, right click copy and then paste it in your word document.
Hope that helps.

fern

Dec. 14, 2012 1:05 pm

I wish I could save thos to "my recepies"

helenmarie

Dec. 14, 2012 10:56 pm

thank you !

Maureen

Dec. 16, 2012 11:33 am

You right click your mouse anywhere within the document and hit print. When the page comes up there will be 8 pages, but you can print only 3, just hit number of pages to print.**********To print: Start at the top and hold down left side of your mouse till you reach the end. Click the right side of mouse and hit copy and you can paste it to MS Word and print from there.

Val

Jan. 3, 2013 1:56 pm

I opened a Works doc and then did a cut and paste, if you place your cursor over the lines you can expand the cells and make the doc look right and you can read it, Then save it that way and you can print!

SusanA

Jan. 7, 2013 11:58 am

I am looking for something to substitute for peanut butter in a cookie recipe

audreyaellis

Jan. 7, 2013 8:58 pm

I have a recipe that calls for 36 oz peanut butter chips and I am trying to convert to regular peanut butter from a jar. This is for fudge. Can you help me?

jackie

Jan. 8, 2013 10:06 am

how about whole wheat flour? can I use another flour instead?

jackie

Jan. 8, 2013 10:07 am

Susan A - you could use nutella or almond butter, at least it worked for me!

chefdawn

Jan. 18, 2013 2:16 am

Can u substitue butter for the 1/3 cup veggie oil reuired in boxed cake mixes? And how? Like..equivalent amount of butter would be?

I have baking powder but not baking soda. (I have looked in 10 stores, but it doesn't seem to be available in the country where I currently reside.) What is the substitution for baking soda?

kawijay

Feb. 26, 2013 9:02 pm

To print this chart, this is what I do.
Star at the bottom and highlight the parts you want, then go to "file" and print preview. when the preview comes up, go to the box labeled "As laid out on screen" click on arrow and choose "as selected on screen" The next box to the right, choose shrink to fit or set a percentage to fit.

I placed my cursor just to the right of the last word in the chart (sour milk). I held the left mouse button down & let it scroll up to the top of the chart. The first time I did this it didn't print those Top 3...The next time I did as before, but when I got to the top, I let it go to highlight the "Add a Comment-Share on Facebook" line, and carefully released the mouse button. I'm running Internet Explorer. I chose "File", Print Preview, As Selected on Screen, & just left at 100%. Then browsed through to my recipes & saved it as "Substitution List".

You can also click "Edit", "Copy", "Paste Special", "Unformatted" to get a Word Pad Text File. I went back & repeated the process for printing & refined my directions (above). Hope this is clearer: "I placed my cursor just to the right of the last word in the chart (sour milk). I held the left mouse button down & let it scroll
up to the top of the chart. The first time I did this it didn't print those Top 3...The next time I did as before, but when I got
to the top, I let it go to highlight the "Add a Comment-Share on Facebook" line, and carefully released the mouse button.
I'm running Internet Explorer. I chose "File", Print Preview, Changed "As laid out on screen" to "As selected on screen", & just left at 100%. I then chose the Printer icon at the top, clicked "Print", Browse", and browsed through to my recipes & saved it as "Substitution List". (You can save it whereever you want, and name it whatever you want.)" (Now I'm wondering how you delete or edit a previous comment you'

I remembered one of the Camp Fire Girls' camp trainers stating that wood ash could be used as either baking soda or baking powder. I couldn't remember which, so I searched "wood ash substitute for soda".
I found the following on http://www.backwoodshome.com/forum/vb/archive/index.php/t-50036.html&#13;&#10;&quot;(annabella1
02-24-2008, 08:40 PM
as far as eating wood ashes. Wood ashes make an acceptable substitution for baking soda. It is alkaline and will make an acceptable substitution for baking powder when mixed with an acid such as cream of tartar. It does taste salty and I don't see why you can't try it for a salt substitute. I use brewers yeast for a salt substitute because it has a salty taste but no sodium, brewers yeast also has a lot of B vitamins. Maybe a mix of the two would be good."
(I'd like to add that I've heard that Potassium Chloride [KCl] is poisonous, so I wouldn't use it too often, or try to make seasoning salt out of it, as one person suggested on that site.)

To print I copied and pasted it into Microsoft word. I got a long skinny column, but I clicked on the side of the frame box and stretched it to almost the width of my paper. It printed out fine on only 3 pages. Great information to know. Thanks.

For "Simmering Down", who couldn't find baking soda in her country: If I remember correctly, it is also called Sodium Bicarbonate or Bicarbonate of Soda. I found some info in Wikipedia which you may find helpful. Search: baking soda.

For those of you who know how to do a screenshot and have a photo editor program, simply take the page in two or 3 screenshots. Resize & Crop (or make new image and paste there) to proper dimensions in editor, I use 612 X 792 to get a proper 'One Printable Page' size.
Then you will end up with exactly the table you see right here, and can add to your note/recipe book.

I love it I saved to home screen on my IPad
I love the substitution for shortening

CurlyShirley

Sep. 30, 2013 3:04 am

To print anything you see on screen:
Highlight/select desired text (drag with right mouse). Press control and C together (this will copy it). Minimize current screen. Open a new Word document. Under EDIT, choose (Do NOT do the Ctrl/V). Your text will appear without any images. You can clean it up a little .. formatting etc. You can then print this, save it, whatever.

CurlyShirley

Sep. 30, 2013 3:09 am

I just read what I posted. A part is missing. Before (do NOT do the Ctrl/V), it should read: Under EDIT, choose UNFORMATTED TEXT. I think it was omitted because I had it between lesser and greater signs. Sorry!

jennieluan

Oct. 7, 2013 1:05 pm

For those trying to print; since this is a table the simplest way is to copy and paste into Excel.

Chelle

Oct. 23, 2013 10:05 pm

HIGHLIGHT the area to print.
Tell the computer to print as u normally do, BUT when the dialog box pops up, choose to print ONLY the selection before hitting ok.